Figure 2 (IMAGE)

Hong Kong University of Science and Technology

Figure 2

Caption

a–d) SEM images at ×100 magnification of starch-based dough samples processed with air-frying, oven-baking, IR cooking, and laser cooking (from left to right). e–h) SEM images at ×2000 magnification of starch-based dough samples processed with air-frying, oven-baking, IR cooking, and laser cooking (from left to right). i–k) Reconstructed micro-computed tomography 2D cross-section images of the printed dough with different cooking methods. l) Porosity rate (%) of the printed dough with different cooking methods. m) Printability test using a cylindric shape of 30 × 30 × 30 mm as the testing model. n) Shape fidelity value (%) of untreated and IR-cooked samples in terms of length, width, and height. o) 3D printing process of the starch-based dough without heat treatment for 30 min. p) 3D printing process of the starch-based dough with LIG treatment for 30 min.

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